Fritto misto

PT30M

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Ingredients

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Fritto misto

  • 1kg fresh anchovies
  • 4 red mullet, very small
  • 500g of squid
  • 250g of red prawns
  • 500g of mixed fish fillets, sliced
  • semolina, for dusting (Pasquale has his own brand of semolina but any good quality fine semolina will do)
  • oil, for deep-frying (Pasquale uses Frienn branded oil, but you can use a similar light oil if you can't get hold of it)
1
Preheat the oil to 170°C in a deep-fryer or deep pan of oil
  • oil, for deep-frying (Pasquale uses Frienn branded oil, but you can use a similar light oil if you can't get hold of it)
2
Gut and wash the anchovies and red mullet, then pat dry with kitchen paper. Clean the squid, removing the tentacles from the bodies, and slice the bodies into rings
3
Ensuring all of the seafood is nice and dry, dust evenly with semolina that has been liberally spread out on a tray, ensuring the semolina gets inside the cavities and crevices of the fish. Place the dusted seafood in a strainer and tap lightly to ensure any excess has been removed
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4
Fry in batches until golden, ensuring the oil comes back to temperature before cooking the next batch. Serve immediately with lemon wedges
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